Ok so I learnt my lesson – Don’t post delicious banana bread photos (even though my food photo skills still need some work) UNLESS I am going to give away the recipe… GOT IT. Sounds fair to me. I know how it feels to be scrolling through social media and come across a delicious picture that you really feel for and are in the mood for cooking it, all to find out there isn’t a recipe or it’s too hard to find so you have to wipe up the drool and move on.
My apologies for not sharing the love at the time! I just needed a little more time to write it out with my improvisations. This recipe comes from Sarah Wilson’s I Quit Sugar page, which came up when I searched gluten free banana bread. It is actually called Chai-Spiced Banana Bread. And if you follow the recipe I am sure it would be even better than my version. I didn’t have a lot of the spice ingredients at the time so I missed out on the “Chai-Spiced” part. What was left was still a very tasty banana bread.
So please, continue to remind/hassle me if I don’t share ever again.
Go forth and give your old, black bananas a new take on life.
1/2 cup buckwheat flour (a added 2 tablespoons less buckwheat and added it as banana flour)
1/2 cup almond meal (blended activated almonds I had in the cupboard)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cardamon (I didn’t have this)
2 tsp cinnamon
2 tsp ginger (I didn’t have this)
1/2 tsp all spice (nor this)
1/2 tsp nutmeg
1/2 tsp vanilla powder
1/2 tsp sea salt
2 large eggs
1/4 cup melted coconut oil
1/4 cup your choice of milk (full fat or nut milk or coconut milk) ** I used coconut milk
1 tsp apple cider vinegar
3 medium very ripe bananas
1/. Preheat oven to 180 degrees and lines loaf tin with baking paper.
2/. In a large bowl, combine all the dry ingredients.
3/. In a seperate bowl, whisk together eggs, coconut oil, apple cider vinegar and milk. Add in bananas and mash into the wet mixture with a fork. Don’t mash into puree though, leave a few chunky banana pieces.
4/. Add the wet mixture to the dry and fold through until just combined.
5/. Pour the mixture into the prepared loaf tin. Sprinkle pecans (or other nut) and cinnamon on top.
6/. Place loaf on the bottom shelf of the oven. Cook for 45 minutes or until skewer comes out clean. If you find pecans are browning too quick place a piece of foil on top while the remainder of the loaf cooks.
7/. Once cooked through allow loaf to cool slightly before removing from the tin and slicing. Serve with a lather of quality butter (I use Westgold butter, from NZ grassfed cows) !!!!